 |
Rack of Lamb with Crumb Crust
Savory Lamb Loin Chops Thai-Curried Lamb Shanks Whiskey Rub Lamb Skewers Adobo Crusted Lamb Loin Chops Balsamic and Rosemary Scented Lamb Kabobs Barbeque Pulled Lamb Shank on Crusty Roll Butterflied Leg of Lamb with Chinese Seasonings Caramelized Lamb Chops with Grilled Rosemary Carrots Greek Inspired Butterflied Leg of Lamb Grilled Lamb Fajitas Grilled Lamb Loin and Goat Cheese Salad Grilled Lamb Loin Chops Lamb Chops with Herbs de Provence Lamb Shanks Osso-Bucco Style Lamb Shish Kebab Mango BBQ Lamb Tacos Maple-and-Apple Braised Lamb Shoulder Chops Pacific Rim Lamb Rib Chops with Stir-Fry Orange Cranberry Crusted Leg of Lamb Lamb Firehouse Chili
Serving Size: 2 Prep Time:About 10 minutes Cook Time: 10 to 15 minutes Ingredients: 1 rack of lamb 2 tablespoons fresh parsley 1/2 teaspoon dried thyme 1 large clove garlic, minced 1 tablespoon extra virgin olive oil 1/2 cup fresh breadcrumbs 1 tablespoon Dijon mustard Salt and pepper to taste Instructions: Combine parsley, thyme, garlic, olive oil, and breadcrumbs. Season lamb on both sides with salt and pepper. Sear the meat side of the rack over high heat until it is brown. Remove from fire and paint the meat side with mustard and press on breadcrumb mixture. Return to grill and place rack bone side down. If using a gas grill, reduce heat to medium. If using charcoal, place rack in cooler part of the grill. Grill 10 to 15 minutes. Just before serving, turn rack so breadcrumbs brown. Back to Recipes |
    |
